Gevrey Chambertin Les Genevrieres Qvevri・Frederic Cossard・2021

Product name: Gevrey Chambertin Les Genevrières Qvevri

Producer name: Frederic Cossard

Variety: pinot noir

Region: France > Burgundy > Jubre-Chambertin

Category: 赤

Capacity: 750ml

¥28,000
 
¥28,000
 

Soil: Clay/calcareous with pebbles. Maceration: Semi-maceration carbonic, 21 days in a wooden vat tank. Fermentation: 2 months with natural yeast. Aging: 12 months in Qvevri 10hL, 3 months in stainless steel tanks.

Harvest date is September 21, 2021. Yield is 30hL/ha. The cuvée name Les Genevrieres has now been merged with Reniard on the map, but in exceptional cases, those who have owned fields for a long time can still specify the old Les Genevrieres. In order to maximize the mineral content, fermentation and aging are carried out using specially ordered Qvevri from Georgia.

The color is a bright ruby ​​color with a sense of transparency. Aromas of raspberry, rose, peonies, and green bamboo. The wine has a sensual, glossy, fresh, and elegant fruit flavor with finesse, and the combination of cute acidity, chalky minerals, and fine-grained tannins creates a neat structure.

 
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Frederic Cossard

The current owner, Frédéric Cossard, launched Domaine de Chassolnay in 1996.
Frederic grew up in a family of dairy farmers with no connection to wine at the time, and under the influence of his strict father, he studied milk fermentation at ENIL (National School of Dairy Industry) in order to take over the family business. After graduating from school, he was forced to travel to the United States at his father's behest for a two-year internship at a dairy company near Boston, but he faded out after three weeks. After that, he decided not to take over the family business, so he left his father's care and jumped straight into the world of wine, which he had always been interested in. At the age of 23, he studied wine at the winemaking schools of Beaune and Savoie and started working for Cloutier with minimal investment. Frédéric Cossard With no information, he began knocking on the doors of Burgundy with just paper, pencil, telephone, and car, and gradually gained the trust of his customers by persistently negotiating wine deals. Along the way, he worked as a cloutier for 10 years while being in charge of wine blending at a négociant in Nuits-Saint-Georges. During that time, he said, ``I drank all the wine in Burgundy,'' and decided to start a domaine in order to create his own ideal wine. In 1996, he launched his long-awaited domaine with his mother-in-law (at the time). In 2005, they built a new winery, and the following year they started Negociant Frédéric Cossard, which continues to this day.